Pages

Tuesday, October 8, 2013

Roasted Butternut Squash & Apple Mash

Butternut Squash is one of those incredibly hearty vegetables that can sit on your counter for a good long time until you can figure out something better to do with it than make a cream laden soup.

So after a week, here's what I did with mine. I figured 'What's the worst that could happen? I plucked the squash and apples from the orchard...so it's bound to be delicious with a few additions, right?' RIGHT!!!!

Drizzle olive oil on broiler pan (or baking sheet with a lip) and lay squash skin side down atop. Divide butter and brown sugar among each cavity (1 Tablespoon of each in each side of squash) of the squash. Drizzle both with maple syrup.

Roast for approximately 25 minutes or until the surface of the squash appears golden brown. Spread apples liberally over squash and pan. Lower temperature to 375 and roast for an additional 15 minutes.

Remove from oven and allow to cool enough to handle. Spoon flesh from the squash into a saucepan and top with roasted apples. Add apple juice and heavy cream*. Cook over medium/high heat to a light boil. Lower heat to simmer for 10-12 minutes. Remove from heat. Mash or use hand mixer to puree. Stir in cinnamon and salt, to taste. Serve hot.

*More or less liquid may be used to achieve your preferred consistency and to accommodate for varying sizes of butternut squash.